We were recently able to get half of a pig for our freezer. They’ve been on my wish list for a while, so I was thrilled to find a lot of fresh pork in the freezer. There were a few cuts of meat though, that had me stumped. I looked it up on Google and learned that a pork belly is what bacon is made from. What do I do with one? Oh well, we know what to do with bacon! We adore bacon! I found this bacon recipe on slimpalate while looking for my own. I didn’t use anything exactly like they did but the base came from there. Homemade No Nitrates Low Sugar Bacon works very well for us.
Skip the chemical nitrates and cure your own bacon at home with this easy technique. Homemade nitrate-free bacon tastes amazing and lets you control the quality of ingredients.
Today I’ll walk you through my process for curing pork belly into delicious nitrate-free bacon using just a few natural ingredients. It takes a little time and patience, but being able to make crispy bacon minus the nasty additives is so worth it. Let’s get started!
Why Make Your Own Nitrate-Free Bacon?
Before we dive in let’s look at why homemade nitrate-free bacon is worthwhile
- Avoid chemical preservatives like sodium nitrate which may be harmful in large amounts
- Control the quality of the pork and ingredients used
- Customize flavors to your taste
- Save money compared to buying nitro-free bacon
- Learn a new hands-on cooking skill
Making your own bacon is incredibly rewarding. Once you try your first batch, you’ll be hooked!.
Step 1: Choose a Nice Pork Belly
The first step is procuring a good slab of pork belly, Look for a piece that’s about 15 to 2 inches thick with the skin removed Skinless pork belly makes the process easier,
Ask your local butcher if they have skinless pork belly available. Costco also often carries quality skinless pork belly. A 5 pound slab is a good size for beginners.
Choose pork belly with nice thick even layers of fat and meat. This makes slicing easier later on. Avoid pieces with lots of awkward seams and flaps.
Step 2: Mix the Curing Rub
For this recipe, we’ll be using a dry cure method where a rub gets applied directly to the meat. Here’s what you’ll need:
- 1⁄2 cup kosher salt
- 1⁄4 cup brown sugar
- 1 Tbsp. cracked black pepper
- 1 tsp. pink curing salt
In a small bowl, mix all ingredients together until well blended. The texture should be coarse and grainy, perfect for curing.
Note: The pink curing salt (also called Prague Powder #1) is a must for safety when making cured meats!
Step 3: Apply the Curing Rub
Place the pork belly in a non-reactive container like a glass baking dish or plastic food storage container. Generously rub the curing mix all over the pork, coating every inch.
Really massage the cure into the meat, especially in any crevices and folds. Make sure to use all of the curing rub. Cover and refrigerate for at least 7 days, flipping occasionally.
After 7 days, check for firmness. It should feel dense through and through. If still spongy, leave to cure for 1-2 more days until fully firmed up.
Once cured, rinse off any excess cure and pat the pork belly completely dry.
Step 4: Let it Rest Uncovered
Before smoking, the cured pork belly needs to chill out uncovered in the fridge for 12-24 hours. This resting period allows a tacky coating called the pellicle to form.
The pellicle helps the smoke stick to the meat. Place the pork belly on a wire rack set on a baking sheet, uncovered, and refrigerate overnight.
Step 5: Hot Smoke the Bacon
Next, it’s time to smoke the cured pork belly to add delicious flavor. Set up your smoker or grill for hot smoking at 180°F to 250°F.
Use milder wood like apple or pecan. Intense smoke like hickory will overpower the bacon.
Place the pork on the grates and smoke for approximately 5-6 hours until the internal temp reaches 150°F. The lower heat gently cooks while smoking.
If you don’t have a smoker, you can also use a charcoal or gas grill. Place a pan of soaked wood chips over the heat source to generate smoke.
Step 6: Chill, Slice, and Cook
After smoking, refrigerate the pork overnight before slicing for easier cutting. Use a sharp knife to slice into your desired thickness.
Fry the bacon in a skillet over medium heat until sizzling and browned to your liking. Blot excess grease with paper towels and serve immediately. So good!
Troubleshooting Homemade Nitrate-Free Bacon
Making bacon for the first time? Here are some common issues and how to avoid them:
Problem: Bacon is too salty.
Solution: Use less salt in the curing rub, or soak cured pork in water for 1 hour before smoking to reduce saltiness.
Problem: Bacon has an off flavor.
Solution: Ensure you used curing salt to prevent bacteria growth. Discard if smell is rancid.
Problem: Bacon slices are ripping and tearing.
Solution: Chill bacon overnight before slicing so it firms up. Use a sharp slicing knife.
Problem: Bacon is not getting smoky.
Solution: Make sure a pellicle formed before smoking. Increase smoke time if needed.
Problem: Bacon is not fully curing and is still soft.
Solution: Leave in cure 1-2 days longer until completely firm all over.
Storing and Freezing Homemade Bacon
Properly cured and smoked nitrate-free bacon lasts 3-4 weeks refrigerated. For longer storage, slice cured pork belly and freeze in portions inside freezer bags. Frozen bacon keeps 3 months.
Thaw frozen bacon overnight in the fridge before frying. Refreeze any unused thawed bacon.
Enjoy Your Homemade Nitrate-Free Bacon!
Now you’ve got all the details to make incredible nitrate-free bacon right at home! I hope you’ll give this satisfying DIY food project a try soon.
Must the sugar be added?
Usually I do not want to add sugar to things unless it is absolutely necessary. In this case, the sugar balances out the salt so I do add it. It would be much saltier without the sugar. Also, since it is all washed off, it doesn’t really matter.
Try also: Homemade Italian Sausage.
coconut sugar or your choice of sugar
Rinse and pat the pork belly dry.
Open it up and lay it flat.
Combine salt, coconut sugar, pepper, garlic and rosemary and mix well.
Rub the seasoning mixture into the pork belly thoroughly. Use your hands to really rub it in on both sides.
Put the pork belly in a Ziploc bag and in the fridge for 7 days.
After 7 days, rinse the pork belly thoroughly with water.
Place the pork belly on a wire rack on top of a baking sheet. Bake in a 200* oven for about 4 hours. 5 hours or until the internal temperature of the pork belly registers 150 degrees.
Allow to cool completely then refrigerate overnight. This hardens the fat and makes it easier to slice.
With a sharp, long knife slice the bacon and cook it up!
Refrigerate for several days or freeze for up to 12 months.
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SIMPLE HOMEMADE BACON | 3 INGREDIENTS | NO NITRATES | EASY | NO SMOKER NEEDED
Do you use nitrates when curing bacon?
We don’t use nitrates when curing bacon. Nitrates are commonly used in cured meats to preserve the meat, kill bacteria, and prevent botulism and food poisoning. Although many people think nitrates are safe, I don’t trust them, because several published studies indicate that N-nitrosamines are carcinogenic in animals.
Can one eat bacon with diverticulosis?
You can eat bacon with diverticulosis, but it is not the most recommended. In a person with diverticulosis, it is recommended to consume foods with soluble fiber such as vegetables, fruits, whole grains, and legumes.
Can you make bacon without nitrates?
Let me explain how we have safely and successfully cured and smoked bacon without nitrates for years. You need five pounds of pork belly, skin or rind taken off. Previously frozen pork belly can be used to make bacon, but your end product won’t be quite as moist.
How do you make low nitrate low sugar bacon?
Homemade No Nitrates Low Sugar Bacon is the goodness of bacon without added junk. Make your own Keto, Low Carb, Paleo, Dairy & Gluten Free bacon from pork belly and a few basic seasonings! Rinse and pat the pork belly dry. Combine salt, coconut sugar, pepper, garlic and rosemary and mix well.